Macheesmo

Confident home cooking
caramelcookies_Feature
Desserts, Quick and Easy, Stuffing Stuff, Vegetarian

Caramel Hideaways

by Nick

I mean come on. Biting into a rich chocolate cookie to find a hidden reserve of caramel? That’s pretty much every cookie eater’s dream right?

This is one of those recipes that’s just infinitely easier than it looks. The cookies are basic and easy to toss together. Instead of whipping up homemade caramel, it’s pretty easy to use mini caramel candies (or mini Rolo candies), and it’s actually really easy to actually shape and bake the cookies!

I won’t tell people how easy they are though if you don’t.

Yield
18 cookies
Prep Time
Total Time
Print Recipe

Chocolate Caramel Cookies

Chocolate Caramel Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/3 cup cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Caramels or mini Rolos
  • Sugar, for rolling

Helpful Equipment

Directions

1) Sift together dry dry ingredients (except sugar) in a small bowl and set them aside.

2) To start the dough, add the sugars and butter into a medium bowl. Use a hand mixer or stand mixer to cream together the butter and sugars until they are light and fluffy and then beat in an egg to give the cookies some binder.

3) Add in the vanilla and then add in all the dry ingredients.

4) To shape the cookies, get a heaping tablespoon of dough and roll it into a ball. Then press the candy into the center and roll the dough around the candy. You can use mini rolos or mini caramels.

5) Shape the dough around the candy and then toss the ball into a bowl of sugar and completely coat the cookie in sugar.

6) Bake these guys on a parchment paper lined baking sheet at 375 degrees F for about 10 minutes. They are done when the cookies are slightly cracked on the top. It's kind of hard to tell when they are done by browning since they are chocolate, but you can gauge by the cracks typically.

7) Let these guys cool for a few minutes and then dig in.

Chocolate Cookies

This is a fairly basic chocolate sugar cookie recipe. While it’s not absolutely necessary, it does help to sift the cocoa powder for the dry ingredients or else you might get little lumps of cocoa powder in your final cookies.

Dry stuff!

Dry stuff!

To start the dough, add the sugars and butter into a medium bowl. It helps if the butter is a bit on the soft side.

Two sugars.

Two sugars.

Use a hand mixer or stand mixer to whip these things together until they are light and fluffy and then beat in an egg to give the cookies some binder.

Basic stuff.

Basic stuff.

Add in the vanilla and then add in all the dry ingredients.

It should be a pretty thick dough. Since we are going to roll it into balls later, it doesn’t even matter if the dough is in a single ball.

All mixed up.

All mixed up.

Shaping the Cookies

I decided to use little caramel candies to stuff inside the cookies, but in hindsight, I think mini Rolo candies might be better. The thing about the caramels is that when the cookies are slightly warm, they are delicious, but when the cookies are completely cool, the caramel gets kind of hard.

But, the Rolos would stay more gooey even at room temperature so they might work better.

Most likely though, people won’t complain regardless of which candy choice you use.

To make a cookie, get a heaping tablespoon of dough and roll it into a ball. Then press the candy into the center and roll the dough around the candy.

Get it?

Get it?

Then toss the ball into a bowl of sugar and completely coat the cookie in sugar.

In the sugar.

In the sugar.

Roll all these suckers out before you bake them.

It might look like a bit of work, but I busted out 18 of these in about five minutes. Not tricky.

Ready to bake!

Ready to bake!

Bake these guys on a parchment paper lined baking sheet at 375 degrees F for about 10 minutes. They are done when the cookies are slightly cracked on the top. It’s kind of hard to tell when they are done by browning since they are chocolate, but you can gauge by the cracks typically.

Baked!

Baked!

Let these guys cool for a few minutes and then dig in.

They are best when the caramel is super gooey like so:

The Gooeyness.

The Gooeyness.

I posted three cookie recipes this week: this one, the chili chocolate chip cookies, and the coconut snickerdoodles!

Which cookie was your favorite? Leave a comment!